“Makhani” comes from the word “makhan” which mean “with butter” which is mostly used in several dishes in Punjab.
In Kashmir,today many varieties of mutton is been cooked,few to mention-Yakhni,Roghan,Qabargaah and so on.
In my recipe,I have cooked mutton in Kashmiri style giving it a tinch of Punjab using blobs of butter in it,giving out a very rich,aromatic,red and buttery dish called Kashmiri Makhani Gosht.
Here’s the recipe.
Mutton ½ kg(boneless)
Onion 1 finely chopped
Kashmiri red chilies 1 tsp(crushed)
Yoghurt 1 cup(whisked)
Dry ginger powder ½ tsp
Fennel seeds 1 tsp
Green cardamom 4
Cinnamon 1 inch stick
Black peppercorn 6-8
Garam masala powder ½ tsp
Red chili powder ½ tsp (kashmiri)
Salt to taste
Ginger juliennes 1 tbsp
Oil 2 tbsp
Butter 3 tbsp
Heat 2 tbsp of oil in pressure cooker
Add finely chopped onion,fry till translucent
Add mutton,sautey for a minute on high heat
Add the whole spices, fennel seeds and ginger powder, sautey for 2 mins
Add ginger juliennes, yoghurt,crushed red chilies and red chili powder.
Add garam masala powder and salt(to taste), cook the masala starts leaving the oil
Add butter and ½ cup of warm water
Pressure cook meat till done
Dish out and garnish with coriander, ginger juliennes and butter.